Prep 20 mins
Cook 1 hr 30 mins
Very rich pound cake is delicious cut into very thin slices with fresh fruit or nutmeg icecream Nutmeg Ice Cream. Recipe source: Bon Appetit (March, 1982)
- 2 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 1⁄2 cups sugar
- 1 cup butter or 1 cup margarine, cut into pieces
- 1 1⁄2 teaspoons lime zest
- 1⁄2 teaspoon ground nutmeg (or 1 teaspoon fresh grated nutmeg)
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground allspice
- 3 eggs
- 1⁄2 cup milk
- Preheat oven to 350-degrees F.
- Grease and flour 9x5-inch loaf pan.
- Sift flour.
- Resift flour (flour is sifted twice) with baking powder and salt.
- Set aside.
- Combine next six ingredients (sugar- allspice) in large bowl.
- Beat on high speed for 5 minutes or until light.
- Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
- Add dry ingredients alternately with milk, beginning and ending with milk.
- Pour batter into prepared pan.
- Bake for 1 1/2 hours or until toothpick test comes out clean.
- Cool for 10 minutes before turning out onto cooling rack.
This was delicious! I didn't have any limes in the house, so I used lemon zest and we loved it. The entire house smelled yummy while it was baking. Thanks, Ellie, for this great recipe.
I first made this cake for my grandmother's birthday. Se requested either a spice cake or a pound cake. This was the perfect combination. Only bad part was that I didn't get to try it. I made it again last night for my family and it was a HUGE hit. Even my non-cake eating husband is a fan and says this is his kind of cake. Both times I baked mine in a bundt pan (had to reduce cooking time to between 40-45 minutes) and then topped it with a vanilla flavored powedered sugar glaze. I will be making this cake often. Thanks Ellie!
Lovely texture - tender and dense, like a poundcake should be. I served it with some homemade nutmeg whipped cream and it was delicious. I took some to a neighbor and he was very impressed with the texture, and pronounced it delicious.